It’s no secret that working with chocolate is a challenge. From temperature control to scientific measurements, a lot can go wrong. We checked in with three ICE alumni who continue to get it right, from creating organic bonbons to marketing chocolate for chefs, to see how the confectionery business is treating them.

Culinary Arts Chef-Instructor Michael Garrett and ICE alumni Adrienne Cheatham (Culinary, '07), Michael Jenkins (Culinary/Management, '06) and Kwame Williams (Culinary, '07), visited our New York campus for a panel moderated by James Beard Foundation Culinary Director Jameeale Arzeno in honor of Black History Month.

Epicurious' 4 Levels series showcases three approaches to a classic dish and the science behind each recipe. In this week's episode, Institute of Culinary Education Chef Kelvin Fernandez prepares a picture-perfect salmon dish with pineapple, panko bread crumbs and citrus.

After climbing the ladder from intern to director of operations at an art fair production company, George Tsaoussis Carter (Hospitality, ’19) was ready to pursue his dream of opening an inn one day. He earned a diploma from ICE’s Hospitality & Hotel Management program in 2019, and now he’s learning the ropes as a front desk agent at a luxury hotel in New York City.

In the age of apps, artificial intelligence and robot chefs and mixologists, studies show that people still prefer in-person communication to digital exchanges. Even so, automation that eliminates human interaction is on the rise in the restaurant industry, from AI drive-through assistants to tablet ordering devices. Spots where customers eat in isolation, silently slurping ramen in individual booths at Ichiran for example, are increasingly prevalent as well.

Celebrate Super Bowl LIV with a Missouri Bourbon Barbecue Old Fashioned or San Francisco Seafood Michelada from our director of spirits education.

As winter squash goes, delicata is becoming one of the most beloved picks boasted at the market during the brisker months of the year. Classified alongside pumpkins and gourds, delicata squash is prized for its sweet, rich and flavorful taste along with ease of preparation.

Chef Olivia achieves rich flavor, texture, caramelization and ultimately balance by combining balsamic and mushrooms with radish slaw and jalapeño cashew cream in her plant-based tacos.

Last week, Restaurant Daniel Executive Chef Jean-François Bruel visited our New York campus. The French chef has more than two decades of experience in fine dining, from restaurants in France, under prominent chefs Georges Blanc, Paul Haeberlin and Michel Guérard, to New York City restaurants Cafe Boulud, db Bistro Moderne and Daniel, where he’s maintained two Michelin stars and three stars from The New York Times since 2003.

This week, Director of Nutrition Celine Beitchman, M.S., introduced her new programs, Culinary Nutrition and Food Therapy, with a sneak peek on social media.